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Beef & Bean Tacos Recipe

Beef & Bean Tacos Recipe

Food won’t go to waste when you serve this satisfying taco that puts canned goods to use. Even better, the creamy, not soggy, filling keeps the shell crunchy. —Simple & Delicious Test Kitchen
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6 servings


  • 1 pound ground beef
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
  • 1/4 cup water
  • 2 teaspoons chili powder
  • 12 taco shells, warmed
  • Optional toppings: chopped sweet red pepper, thinly sliced green onions and shredded cheddar cheese


  • 1. In a large skillet, cook the beef over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, Mexicorn, soup, water and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  • 2. Spoon beef mixture into taco shells; serve with toppings of your choice. Yield: 6 servings.

Nutritional Facts

2 tacos (calculated without optional toppings): 407 calories, 18g fat (6g saturated fat), 53mg cholesterol, 983mg sodium, 38g carbohydrate (4g sugars, 6g fiber), 22g protein.

Reviews for Beef & Bean Tacos

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luigimon User ID: 1692040 138838
Reviewed Sep. 21, 2014

"Yes, this is wet and sloppy. Might be better the next say, but it didn't agree with my husband's tummy.......mine either. I'm not keeping this recipe, no offense."

maryonh2o User ID: 3338405 181272
Reviewed Aug. 29, 2014

"What! Taco shells from a box? Really?! It's very easy to make your own from fresh corn tortillas."

TracFac User ID: 4847132 187524
Reviewed Apr. 11, 2012

"FINALLY - a taco recipe my kids love and ask for again and again!!"

jenniemsrich User ID: 1772477 137082
Reviewed Mar. 28, 2012

"It was just okay. VERY WET AND SLOPPY!!"

Laurie Otto User ID: 5863445 197605
Reviewed Jan. 25, 2012

"My husband loved this. I made it with ground turkey and used diced tomatoes with jalapenos. We added sour cream to the optional toppings. Great job S&D Test Kitchen on this one!!!"

TiffanyA User ID: 6248759 197600
Reviewed Jan. 24, 2012

"Delicious! I used Cheddar Cheese soup because our market didn't have Nacho Cheese soup. I also used regular corn because I'm not very fond of peppers. I have a feeling it might be even better the next day!"

AmandaRull User ID: 1036706 197597
Reviewed Jan. 23, 2012

"Awesome! Great on tacos or tortilla chips..would be good in a crock pot and served on game day. Yum!"

stephanie.haggard User ID: 1583978 138833
Reviewed Jan. 7, 2012

"I thought this turned out well. I made for just the hubby and I so we had leftovers. It's very creamy and he thought maybe the Mexicorn overpowered it just a bit. I had to use Cheddar Cheese soup instead of Nacho Cheese which I think affected the flavor but it was still pretty good. We had it in hard taco shells, soft tortilla shells and made some nachos as well. It's very good over tortilla chips with some shredded Mexican-style cheese. We will make again."

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